Ingredients: |
Ingredients: ½ - ¾ Cup EVOO
1 large yellow onion
6 cloves of Garlic (or less, depending on your preference – I love garlic)
1.5 inch chunk of ginger, peeled and minced (approx. 1.5 tablespoons)
Dash of Fennel Seeds (omit if anyone doesn’t like anise-y flavors)
1.5 lbs of carrots, washed and thinly sliced
1 medium butternut squash
2-4 Tablespoons West Indian Curry Powder, to taste (I prefer heavy curry, but not everyone does)
7 Cups of water
Salt and Pepper, to taste
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Directions: |
Directions:1. Preheat oven to 400 degrees (F)
2. While the oven is preheating, cut butternut squash in half vertically, scooping out seeds and stringy bits. Using a silicone brush or clean hands, lightly coat both sides of the butternut squash with oil. Place skin side up on a baking sheet and bake for 25-30 minutes.
3. While the squash is baking, heat ¼ cup of oil in a large pot. Add onion and cook until translucent – about five minutes. Then add the aromatics – garlic, ginger, fennel, and curry. Stir and cook until very fragrant, no more than five minutes. Keep an eye on the garlic, it should be lightly browned. Then, add carrots, stir, and cook for another 2-5 minutes.
4. Add 7 cups of water, and salt and pepper taste. Stir so ingredients are evenly distributed. Bring to a boil, then lower to a simmer. Cook until carrots are tender, 30-45 minutes.
5. Once the squash is roasted and cool enough to handle, scrape the insides out. Add these to the soup in the last five minutes of cooking. If it takes longer to roast than anticipated, the squash can also be distributed with the soup in the food processor in the next step.
6. Once carrots are tender, working in batches, ladle the soup into a food processor puree until smooth. Return soup to the large pot for warmth, and re-season with salt and pepper to taste. |
This recipe for Curry Carrot Soup is from